Beat butter at medium speed with an electric mixer until creamy; gradually7 add sugar, beating well. Add eggs, one at a time, beating until blended after each addition. Combine flour, baking powder, and salt; add to butter mixture alternately with milk, beginning and ending with flour mixture. Beat at low speed until blended after each addition, stir in vanilla. Pour batter into prepared 9” pan top with apples. Dreizzle with ½ cup caramel sauce; sprinkle with streusel topping.

Bring all ingredients to a boil in a medium saucepan over medium-high heat; stirring constantly. Boil stirring constantly, 2 minutes. Remove from heat and cool 15 minutes before serving. Store in an airtight container in refrigerator up to 1 week. To reheat microwave on high 10-15 seconds or just until warm; stir until smooth. Makes about 1 ½ cups.

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